Basil Vegetable Strata

• 3 teaspoons canola oil, divided
• 3/4 pound sliced fresh mushrooms
• 1 cup finely chopped sweet onion
• 1 large sweet red pepper, cut into strips
• 1 large sweet yellow pepper, thin strips
• 1 medium leek (white portion only), chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 10 slices whole wheat bread, cut into 1-inch pieces
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 8 large eggs
• 4 large egg whites
• 2-1/2 cups fat-free milk
• 1/4 cup chopped fresh basil

1. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pan.
2. In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until golden brown, 6-8 minutes. Add onion to mushrooms.
3. Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir until leek is tender, 6-8 minutes. Stir in sauteed mushrooms and onion.
4. In a 13x9-in. baking dish coated with cooking spray, layer half of each of the following: bread cubes, vegetable mixture, mozzarella cheese and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight.
5. Preheat oven to 350u0b0. Remove strata from refrigerator while oven heats.
6. Bake, covered, 50 minutes. Bake, uncovered, until lightly browned and a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.

canola oil, mushrooms, sweet onion, sweet red pepper, sweet yellow pepper, salt, pepper, whole wheat bread, mozzarella cheese, parmesan cheese, eggs, egg whites, milk, fresh basil

Taken from www.tasteofhome.com/recipes/basil-vegetable-strata/ (may not work)